Dinner was awesome last night and I wanted to save the recipes I used so I can remember for next time.
For the pork: Fennel Crusted Pork Chops
I used fresh fennel seeds from my fennel planted that had gone to seed. Then we finished the pork in our need wood fired oven. I think next time I might add the carrots to the oven with the pork as they could have used a little more “doneness”.
For the potato-parsnip mash: Mashed Parsnip Potatoes
I’ve made this before. I also added a couple of cloves of garlic to boil with the potatoes and I dramatically cut down on the butter and used half n half instead of cream. I like to serve them with a mix of horseradish and sour cream.
For the carrots: Glazed Carrots
I always make extra of these because they are great warmed up.